Almond paste is used in a wide variety of baking recipes in Germany as well other European countries. I greatly enjoy making and consuming German baked goods. So I figured this recipe would be a good idea to post so I can reference it on future bakes. Apparently there’s a difference between almond paste and marzipan as well. I thought the two were interchangeable but marzipan is sweeter whereas almond paste has more almonds in it and a coarser texture overall. Anyway, on to the recipe.
Almond Paste Notes
The key to making delicious and amazing looking almond paste is to blanch the almonds. Place the almonds in a bowl and cover them with boiling water and let sit for ten or so minutes. The water will cause the skins on the almonds to loosen so they can be easily rubbed off. Once you have peeled all of the almonds, place them on a dishcloth and rub to dry. You can also toss them on a baking sheet and toast for a few minutes to dry. Put the sugar into the food processor and process until smooth and powdery. I found this step a bit difficult in that the sugar didn’t get fully powdered but it still turned out fine. You can use powdered sugar instead of granulated if you want a super smooth mixture.
Add the almonds and continue to process until a paste starts to form. Next, add the almond extract and rum and continue to process. The mixture will begin to thicken up. Add the water a teaspoon at a time until you have a smooth, firm paste. Remove from the food processor and knead into a ball. Wrap the ball tightly with cling film and store in the fridge for up to 3 weeks. It can also be enjoyed on its own or as a topping on ice cream depending on how much you enjoy the taste.
Almond Paste Recipe
Equipment
- 1 Food Processor
Ingredients
- 220 grams almonds, raw
- 225 grams granulated sugar can also use powdered sugar
- 2 tsp Almond Extract
- 1 tsp Rum
- 2 tsp Water
Instructions
- Place the almonds in a heatproof bowl and cover with boiling water to blanch. Let sit for 5 to 10 minutes.
- The skin on the almonds will have loosened considerably and can be pushed off. Peel the almonds and place on a dry dishcloth. Rub to dry.
- Place the sugar in the food processor and process until powdered. Add the dried and peeled almonds and process until a paste starts to form.
- Add the almond extract and rum and continue to process. Add a teaspoon of water at a time until you have a very smooth mixture.
- Once the mixture is smooth and not grainy, take out of the food processor and knead into a ball. Wrap tightly in cling film and store in the fridge until ready to use. Almond paste will keep in the fridge for several weeks.
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